This classic Mediterranean dish is fresh, vibrant, and incredibly delicious. Greek Salad is a balance of sweet, salty, and acidic flavors with a bright and refreshing vinaigrette.
1largeEnglish cucumbersliced into rounds and then quarters
2cupshalved cherry tomatoes
1/2red onionfinely sliced
8ouncesfeta cheesecubed
1cupkalamata olives
1smallhandful of dillroughly chopped
1smallhandful of mintroughly chopped
Dressing
1/2cupextra virgin olive oil
3Tablespoonsred wine vinegar
2teaspoonsDijon mustard
1/2lemonjuiced
1clovegarlicminced
2teaspoonsdried oregano
salt and pepperto taste
Instructions
Chop the salad ingredients along with the fresh herbs and place in a large serving bowl.
To make the dressing add all of the dressing ingredients to a jar. Secure the lid and shake vigorously until fully combined.
Pour the dressing over the salad and toss to combine.
Serve and enjoy!
Notes
This salad is very easy to adapt and the quantities can be halved for a smaller salad or doubled to feed a crowd.
We used an English cucumber in this Greek Salad as they have fewer watery seeds in the center and we find them sweet and crunchy. They are also large enough that you only need to buy one for your salad.
You can use cherry tomatoes, grape tomatoes, or chop larger tomatoes into bite-sized pieces.
The dressing is a classic Greek salad vinaigrette. We shook all the dressing ingredients in a mason jar with a secure lid. If you’re planning on making this salad in advance simply leave the dressing in the jar then toss it into the salad just before serving.